Pickles with Sea Vegetables Recipe
- 7 months +
- 16 (1 oz) servings
- gluten free
This recipe is helpful for babies and toddlers because of its important probiotic qualities. The wakame provides minerals and the minimal amount of salt that is needed for the pickling process. The enzymes in naturally fermented pickles help secrete digestive juices, destroy pathogenic bacteria, and boost the growth of useful bacteria, such as Lactobacillus bifidus.
You will need
- ½ teaspoon sea salt
- 1 tablespoon wakame flakes, soaked in 2 tablespoons water for 10 minutes
- 2 cups vegetables, cut into thin slices
- 1 tablespoon plain, unsweetened, unpasteurized yogurt or whey
- Water to cover vegetables
Options: Cabbage, carrots, yellow squash, purple cabbage, cucumbers, zucchini, beets
- Add salt to wakame and soaking water in a glass measuring cup or bowl. Mix in yogurt or whey.
- Put vegetables into a ceramic or glass bowl, or pickle crock.
- Pour liquid mixture over vegetables and mix together.
- Put a plate on top of the vegetables. Add a weight on top of the plate. A clean jar of water or beans can provide the pressure necessary to squeeze the liquid out of the vegetables.
- Press the plate down onto the vegetables, and cover with a cotton towel.
- After one day, if there is not enough liquid from the vegetables to cover them, add water to prevent air from contacting vegetables.
- Place bowl in a warm, dark place for 3 to 4 days, depending on the weather.
- Take off cover and weight. Press vegetables with your hand to squeeze out the liquid to make brine.
- Pour the pickled vegetables and brine into two 8-ounce or one 16-ounce wide-mouth jar. Store in the refrigerator for up to 2 weeks.
- Pour some of the juice onto your baby’s grains, vegetables, or beans, or offer pureed or whole pickled vegetable for a side dish.